Brine (Optional):

1. Make Brine: Bring 4 cups of water to a simmer in a medium saucepan. Add in kosher salt and brown sugar (if using). Let simmer until salt and sugar are completely dissolved. Remove from heat and add ice cubes to cool. Once the mixture is completely cooled add to your brining vessel (large pot/bucket/brine bag) along with the rest of the water and other remaining ingredients.
2. Brine: Add turkey and ensure it is completely submerged (you may need to put a small sauce pot on top of it to keep it submerged. Let brine for 12- 48 hours while refrigerated. Remove from brine, pat dry and proceed to the Smoked Turkey Recipe, below. Discard brine.

Smoked Turkey:

1. Preheat: Preheat smoker to 180 degrees F.
2. Turkey (if haven’t brined):  Ensure turkey is completely thawed. Remove giblets or any gravy packet, if any, from inside the turkey. Pat turkey dry with a clean paper towels.
3. Prep Pan + Turkey: Place 2 aluminum roasting pans on counter and add broth, 1 onion, celery and carrots. Place a wire rack across the aluminum pans and place turkey on top. Stuff turkey with the other onion and orange. Tie turkey legs with cooking twine. Rub turkey all over with butter. In a small bowl combine Turkey Dry Rub Ingredients. Rub all over turkey as well, ensuring you get into every nook and cranny (and under the skin if you can). 
4. 90 Minutes at 180: Carefully transfer aluminum pans + turkey to the smoker*, insert temperature probe (if any) and close the lid. Let smoke for 90 minutes and then baste with melted butter.
5. 2 Hours at 215: After 90 minutes increase temperature to 215 degrees F and let turkey smoke for an additional 2 hours. Then baste with melted butter.
6. 350 Degrees until 165 Internal Temp: After 2 hours increase the temperature to 350 degrees F. and let the turkey continue to cook until the internal temperature reaches 165 degrees F.  (Note: For a 13 pound turkey this took about 40-60 additional minutes – this will vary).
7. Remove + Baste + Rest: Remove from smoker and baste with additional melted butter. Cover with aluminum foil and let the turkey rest for 25-35 minutes. Carve and serve. Strain the liquid in the bottom of the aluminum pan and pour into large liquid measuring cup. Let fat rise to the top and remove. Use liquid to make smoked turkey gravy per the recipe below!  

Gravy:

1. Make Roux: In a deep skillet or medium saucepan melt butter on medium/medium-high heat. Once butter is melted, add in flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell.
2. Add Liquid: Then slowly add in the turkey drippings, whisking constantly.  Continue slowly pouring in the turkey drippings, whisking all the while, until it is all added.  Then do the same thing with the broth.
3. Adjust: Assess the consistency of the gravy – if you like it a little thinner add broth a little at a time, whisking to combine, until you have reached your desired consistency.  If you want it a bit thicker let it simmer (a soft boil) for a bit and it will continue to thicken. Taste and add salt, to taste. Serve immediately.
4. Revive: If gravy ends up having to sit for a bit and you feel it dries up a bit, just add a splash of broth and whisk to revive.